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Green Curry Ribs

Green Curry Ribs


(serves 6-8)
For the Curry Paste

  • 6 green scud chillies
  • 1 long green chilli
  • Salt
  • 2 tbsp chopped galangal
  • 3 stalks lemon grass chopped
  • 1 kaffir lime zested
  • 8 coriander roots washed and scraped
  • 2 in piece fresh turmeric chopped
  • 3 shallots chopped
  • 6 garlic cloves
  • 10 white peppercorns
  • 1 tsp coriander seeds roasted and ground
  • ½ tsp cumin seeds roasted and ground

For the Ribs

  • 2kg beef short ribs
  • 60ml Fish sauce
  • 1 litre coconut milk
  • 500ml chicken stock
  • 2 lemon grass stalks
  • 8 kaffir lime leaves
  • 2 shallots finely sliced
  • ¼ bunch coriander leaves roughly chopped
  • ½ bunch thai basil, leaves picked
  • 1 green chilli sliced
  • Fresh lime
  • 4-6 tablespoons curry paste



Combine all the curry paste ingredients in a mortar & pestle or blender and pound or puree. In a large baking dish combine the ribs, 4-6 tablespoons curry paste, coconut milk, chicken stock, fish sauce, lime leaves and lemon grass. Mix well. Cover and bake in the oven at 180 for 3-4 hours until tender and falling off the bone. Place in a serving bowl and top with herbs, chilli, shallot and fresh lime. Serve with steamed rice and a som tum salad.          


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